La Bergerie is honored to host
Jean Trimbach,
Owner Vintner of prestigious Alsatian vineyard, Trimbach
Tuesday, May 21, 2013, 7 p.m.
$125 per person, inclusive

Hors d’Oeuvres
Trimbach, Gewürztraminer 2009

~ Le  Menu~

First Course
Le Crabe Mou de Georgie aux Lardons et Enokis
Soft Shell Crab with Enoki Mushrooms and Smoked Applewood Bacon
Trimbach, Riesling Reserve, 2008

Second Course
Le Foie Gras à l’Abricot
Pan-seared Fresh Duck Foie Gras served with Apricot Confit and Apricot Sauce
Trimbach, Pinot Gris Reserve, 2004

Main Course
Le Bar Sauvage du Maryland sur un Risotto aux Moules et sa Sauce à la Vanille
Maryland Line-caught Wild Rockfish
served on a Mussel Risotto with a Vanilla Sauce
Trimbach, Riesling Cuvée Emile, 2005

Dessert
La Poire Belle Hélène
Poached Pear
served with Homemade French Vanilla Ice Cream and Chocolate Sauce
Trimbach, Pinot Gris, Hommage Jeanne, 2000

La Bergerie is Honored to Host
Glenn Workman,
VP of Napa Operations and General Manager of
Robert Mondavi Winery
Wednesday, May 22, 2013, 7pm
$125 per person, inclusive of taxes and gratuity

Hors d’Oeuvres
Fume Blanc Reserve, Kalon Estate, 2010

~ Le Menu~

First Course
Le Crabe Mou aux Anchois et Lardons
Soft Shell Crab with Anchovy and Smoked Applewood Bacon
Pinot Noir Reserve, 2010

Second Course
La Côte de Boeuf Braisée sur un Lit de Polenta
aux Champignons Sauvages de la Virginie
Braised Wagu Beef Short Ribs on Mushroom Polenta
Meritage, Clos du Bois Marlstone, 2009

Main Course
Les Côtes d'Agneaux et son Filet au Romarin et son Flan a l’Ail
Colorado Lamb Chops and Tenderloin with a Rosemary Sauce and Garlic Flan
Robert Mondavi Reserve Cabernet, 2009
Robert Mondavi Reserve Cabernet, 1997

Dessert
La Poire Belle Hélène
Poached Pear
served with Home Made French Vanilla Ice Cream and Chocolate Sauce
Robert Mondavi Moscato, 2009